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Recipes
St John's Eccles Cake
By Peggio
In the second of our week-long series of exclusive baking recipes, Fergus Henderson reveals the secrets behind the ...
- Makes at least 12 (leftover pastry freezes well)
- PASTRY
- 125 g (9 TBSP) unsalted butter (butter A), cold from the fridge
- 500 g (4 C) strong white flour
- Pinch of sea salt
- 250 ml (1 C) water
- 375 g (3 sticks plus 3 TBSP) unsalted butter (butter B), cold from the fridge
- FILLING
- 50 g (4 TBSP) unsalted butter
- 110 g (1/2 C plus 1 TBSP) dark brown sugar
- 220 g (1 & 1/2 C) currants
- 1 tsp ground allspice
- 1 tsp ground nutmeg
- GLAZE
- 3 egg whites, beaten with a fork
- Shallow bowl of caster sugar
Butternut Squash Ravioli w/Browned Butter, Sage, Walnuts
By Peggio
When the squash is done, remove it from the oven, let it cool a bit, then peel off the skin and place the cooked sq...
- Filling –
- 1 butternut squash (or your favorite winter squash) – about 1 1/2 lbs.
- 1/4 cup freshly grated romano or parmesan cheese
- salt and pepper to taste
- Pasta Dough -
- 14 oz all-purpose flour
- 5 large eggs
- Browned Butter, Sage and Walnut Sauce -
- 1/2 stick plus 2 tablespoons salted butter
- 2 cloves garlic, minced
- 1/2 cup raw walnuts, some chopped, some left whole
- 20 About 20 fresh sage leaves
- More romano cheese, for garnish
Salmon Cakes
By Peggio
WHY THIS RECIPE WORKS: We wanted our salmon cakes recipe to be simple to prepare, so we broke out our food processo...
- If buying a skin-on salmon fillet, purchase 1 1/3 pounds of fish. This will yield 1 1/4 pounds of fish after skinning. When processing the salmon it is OK to have some pieces that are larger than 1/4 inch. It is important to avoid overprocessing the fish.
- INGREDIENTS
- 3 tablespoons plus 3/4 cup panko bread crumbs
- 2 tablespoons minced fresh parsley
- 2 tablespoons mayonnaise
- 4 teaspoons lemon juice
- 1 scallion, sliced thin
- 1 small shallot, minced
- 1 teaspoon Dijon mustard
- 3/4 teaspoon salt
- 1/4 teaspoon pepper
- pinch cayenne pepper
- 1 (1 1/4 pound) skinless salmon fillet, cut into 1-inch pieces
- 1/2 cup vegetable oil
Antipasto Squares
By Peggio
Lightly spray a 9 x 13 pan with cooking spray
- Antipasto Squares
- 2 large packages Pillsbury Crescent Rolls (I used Pillsbury Crescent Big & Buttery, 10 ounces each)
- 1/4 lb ham, thinly sliced
- 1/4 lb Provolone cheese, thinly sliced
- 1/4 pound Genoa salami, thinly sliced
- 1/4 pound, Swiss cheese, thinly sliced
- 1/4 pound pepperoni, thinly sliced
- 3 large eggs, lightly beaten
- 3 Tablespoons grated cheese (I used cheddar)
- Dash pepper (Lisa also adds a dash of Mrs. Dash)
Overnight, Slow Cooker, Banana & Coconut Milk Steel-Cut Oatmeal
By Peggio
Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray
- Servings: 7 (3/4-cup) servings
- 2 medium ripe bananas, sliced (approx. 2 cups)
- 2 (14 oz) cans light coconut milk*
- 1/2 cup water
- 1 cup steel cut oats
- 2 tablespoons brown sugar
- 1-1/2 tablespoons butter, cut into 5-6 pieces, optional (omit or substitute margarine for lactose-free, vegan)
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/2 teaspoon vanilla
- 1 tablespoon ground flax seed
- 1/4 teaspoon salt
- Optional garnishes: additional sliced bananas, chopped macadamia nuts or walnuts, toasted coconut, maple syrup, additional brown sugar, additional coconut milk or butter